Dehydrated Saturated Dried Yeast (500g)

45001,70000

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Description

It is a top cropping NEIPA yeast of English origin, it produces a tropical fruit ester profile and induces biotransformation with hops. Good haze stability. 

  1. Technical Data

Oxygenation and/or rehydration may not be needed for generation 0 but may be beneficial.

It is recommended to have a pitch rate of at least 50g per hl of wort for a standard gravity brew (1.045). Pitch rate is between 50-150g/hl of wort.

 

Intended Fermentation Temperature: 19-22 degrees.

 

2. Specification

Strain: Saccharomyces cerevisiae

Live Cells: >1,0E+9 CFU per gram

ABV Tolerance: 13%

Nitrogen Demand: Medium

Ingredients: 

Yeast 98.8-99.2%
Emulsifier E491 0.8-1.2%

 

Weight .500 kg
Industry

Beer

Yeast

Dried yeast

Beer Styles

Brown Ales, Imperial Stouts, NEIPAs, Pale Ales, Stouts, West Coast IPAs

Flocculation

Medium-High

Temperature: 

19-22°C

Comparative Strains:

London Ale 3, Juice, British Ale V

Attenuation

73-77%

ABV Tolerance

13%

Weight

1 (500 g), 40 (40x500g)

Recommendation for Liquid Yeast

  • Framgarden

    This yeast is not in our core range so propagated upon order and will require a 2 week lead time. To order online we need a minimum order of 20hl. If you need a smaller amount please send us an email to sales@whclab.com and we can see if we can combine with a larger order. […]

    • Flocculation: High
    • Attenuation: 73-80%
    3000

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  • Funky Pineapple

    This yeast is not in our core range so propagated upon order and will require a 2 week lead time. To order online we need a minimum order of 20hl. If you need a smaller amount please send us an email to sales@whclab.com and we can see if we can combine with a larger order. […]

    • Flocculation: Low
    • Attenuation: 73-80%
    3000

    Select Product

  • Recommendation for Dried Yeast

  • Sour Hour Dried Yeast (500g)

    This yeast is isolated from grapes and naturally produces lactic acid, ethanol and an ester profile when inoculated into wort. It is used as an alternative to kettle souring with Lactobacillus species. Technical Data Sour Hour can only metabolize simple sugars within the wort. It converts sucrose, glucose and fructose into lactic acid. With a […]

    • Flocculation: Low
    95003,60000

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  • Pinnacle MG+ – Distillers Yeast

    WHC Lab are pleased to offer the PINNACLE DISTILLERS YEAST MG+. It is a active dry yeast well-suited for use in both malt and grain fermentation’s. It has the collective capability to tolerate high gravity and temperature. Has a high cell count (>1 x 1010 cells/g) • Rehydrates well in direct pitch applications • Is […]

    17500

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